Mexico · Soups · Spicy

Chili

Name: Chili
Prep time: 17 min
Cook time: 38 min
Total time: 55 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 500 g ground beef; 400 g canned red beans; 800 g chopped tomatoes in their own juice; 1 large onion; 2 cloves garlic; 1 red bell pepper; 1 green bell pepper; 2 tbsp tomato paste; 1-2 hot chili peppers; 1 tsp ground cumin; 1 tsp ground paprika; 1/2 tsp ground cinnamon; 2 tbsp olive oil; to taste salt and black pepper; optional fresh cilantro for garnishing

Chile con carne is a traditional Mexican dish — a spicy soup with beef, beans and tomatoes. Perfect for the cold season as it is warming and satiating.

55 min 420 kcal 4 serves Advanced🌶️Spicy🇲🇽Mexico★★★★★4.7· 6 reviews

Ingredients

ServingsMetric

500 gground beef
400 gcanned red beans
800 gchopped tomatoes in their own juice
1 largeonion
2 clovesgarlic
1 red bell pepper
1 green bell pepper
2 tbsptomato paste
1 hot chili peppers
1 tspground cumin
1 tspground paprika
½ tspground cinnamon
2 tbspolive oil
to tastesalt and black pepper
optionalfresh cilantro for garnishing

Note from Sergei

Sergei Martynov

“The great chili debate — beans or no beans — has been raging in Texas since before anyone alive can remember. Traditional Texas chili (chili con carne) has no beans, no tomatoes, and definitely no pasta. But outside of competition cookoffs, the best chili is the one you like eating. What I won't compromise on is the chili powder: ditch the generic supermarket jar and toast whole dried chilis — ancho, guajillo, maybe a chipotle — then grind them yourself. The flavor difference is staggering. And time is the most important ingredient: chili that simmers for three hours tastes fundamentally different from one that cooked for thirty minutes.”

Toast your dried chilis in a dry skillet for 60 seconds per side until fragrant, then soak in hot water for 20 minutes before blending. Finish with a tablespoon of masa harina in the last 15 minutes — it thickens the sauce and adds an authentic corn undertone.

Method

Peel and finely chop the onion, garlic, bell peppers and hot chili pepper.
Heat the olive oil over medium heat. Add the onion and garlic and stir-fry until soft, about 5 minutes. Add bell peppers and hot chili peppers and continue stir-frying for another 5 minutes.
Add ground cumin, paprika and cinnamon. Stir and fry for 1-2 minutes to allow the spices to develop their flavor.
Add the ground beef and stir-fry until it begins to brown, about 8-10 minutes. Break up the meat with a spatula.
Add the chopped tomatoes, tomato paste and drained canned beans. Stir all ingredients. Bring to a boil, then reduce heat and simmer over low heat with a lid for 30-40 minutes. Season with salt and pepper. Serve hot, garnished with fresh cilantro.

FAQ

Chili should be thick — a spoon should stand in it. The easiest fix: simmer uncovered over medium heat for 15–20 minutes, stirring occasionally. You can also mash some of the beans directly in the pot with a fork — they release starch and naturally thicken the sauce. Masa harina (corn flour) is the classic Mexican thickener: dissolve 1–2 tablespoons in water and add 10 minutes before the end. If the chili is too greasy and thin, skim off the excess fat with a spoon after it cools slightly.

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Comments (1)

Sergei Martynov✍ Author
29d ago
The size of your dice determines the character of this chili. Large pieces of ground beef give a rustic, hearty soup. Fine dice gives elegance. I cut everything to match — uniformity matters more than size.